Description
A simple and delicious Dump-and-Bake Chicken Alfredo Rice Casserole that combines tender chicken, creamy Alfredo sauce, and rice for a quick weeknight dinner.
Ingredients
Scale
- 2 cups cooked rotisserie chicken, shredded
- 1 cup uncooked white rice (long-grain or jasmine)
- 3 cups chicken broth
- 1 cup Alfredo sauce (store-bought or homemade)
- 1 cup frozen peas and carrots (optional)
- 1 cup shredded mozzarella cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- In a large mixing bowl, combine the shredded chicken, uncooked rice, chicken broth, Alfredo sauce, garlic powder, Italian seasoning, salt, and pepper.
- If using, stir in the frozen peas and carrots.
- Transfer the mixture to a greased 9×13 inch baking dish.
- Cover the dish with aluminum foil and bake for 45 minutes.
- Remove the foil, sprinkle the shredded mozzarella cheese on top, and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh parsley if desired and serve hot.
Notes
- This casserole can be made ahead of time and stored in the refrigerator before baking.
- Feel free to add other vegetables or seasonings to customize the dish.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of the casserole
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Dump-and-Bake Chicken Alfredo Rice Casserole, easy chicken casserole, simple chicken dinner, quick weeknight dinner, oven-baked alfredo casserole